- 1 12-ounce bottle Guinness stout
- 3 tbsp honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon tabasco
- Four 6-ounce skinless sea bass fillets
- Extra-virgin olive oil, for brushing
- sea salt and cracked pepper pepper
- In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature.
- In a shallow baking dish, pour the stout glaze over the fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze.
- Remove the fish from the marinade and brush with olive oil and season with sea salt and pepper. Grill until flaky, basting frequently.
- Serve.
- 6 orange pekoe tea bags
- 2 cardamom pods
- 3 whole cloves
- 1 stick of cinnamon
- 2 tbsp honey
- 6 cups boiling water
- 1 cup milk
- Scald the milk in a small saucepan.
- Place the tea bags, spices, and honey in a large teapot.
- Pour the boiling water over the tea and let it infuse for at least 5 minutes.
- Add the milk and stir well.
- Strain the tea to serve.
- 2 tbsp whole grain mustard
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely chopped
- 1 tablespoon white wine vinegar
- 1/2 tablespoon tamari
- 1 tsp honey
- 1 tsp dry rosemary
- 1 tsp paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound beef tenderloin, cut into cubes
- Whisk together all of the ingredients, except for the beef, in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
- Heat your grill.
- Skewer pieces of beef onto each skewer, keeping them together at one end of the skewer.
- Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
- Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- Place the skewers on a platter and serve hot .
- juice of 1 lemon
- 1/4 cup honey
- 4 cups boiling water
- Combine the lemon and the honey in a tea pot.
- Pour the water over the mixture and stir to combine.
- Serve.
- 1 cup basmati rice, raw
- 2 cups water
- 2 tsp ground cardamom
- 2 qts milk
- 1 cup honey
- sugar
- 3 tbsp butter
- 1/2 tsp saffron threads
- 1/2 cup pistachios, shelled
- 2 tsp rosewater
- Cook the rice in the simmering water for 15 minutes.
- Add the milk to the rice and then raise the heat to medium and cook, uncovered for one hour, stirring every 2 to 3 minutes.
- Add the honey, butter, cardamom, and saffron. Stir continuously for 5 minutes.
- Add sugar to taste.
- Continue to cook for 15 minutes, stirring frequently.
- Transfer to a serving bowl, sprinkle in the pistachios and stir in the rosewater.
- Chill at least 2 hours and then serve.
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